1. In a large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately.

Red Wine Vinaigrette: In a small bowl, combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.

ok i'm making this tonight with leftover fresh grilled tuna steaks tossed in and no pinenuts. I report in the morning!!

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ok it was delicious! it will def be a keepr around here. Hubby wants it with pepperoni which i think would be wonderful instead of other meats but until I have some turkey 'roni, it's a no go!!

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I will not surrender. I will not turn against myself when things get tough. I will never show weakness on the outside. The tougher and tighter the situation the more I will love it.